Mexican Vegetarian Burrito Recipe Easy and Delicious Ideas

If you’re craving a hearty, flavorful meal that’s both satisfying and wholesome, this Mexican Vegetarian Burrito recipe is your perfect go-to. Bursting with vibrant colors and fresh ingredients, this burrito packs a punch with layers of seasoned beans, crisp veggies, and creamy avocado wrapped in a warm tortilla.

Whether you’re a long-time vegetarian or just looking to incorporate more plant-based meals into your diet, this recipe offers a delightful blend of textures and tastes that will keep you coming back for more.

Not only is this burrito incredibly easy to prepare, but it’s also versatile enough to customize with your favorite fillings. From spicy peppers to zesty salsa, every bite delivers authentic Mexican flavors without the meat.

Ideal for lunch, dinner, or meal prepping, these burritos are sure to become a staple in your kitchen. Ready to spice up your vegetarian meal rotation?

Let’s dive right into making this delicious, nutritious dish!

Why You’ll Love This Recipe

This Mexican Vegetarian Burrito is a perfect combination of taste, nutrition, and convenience. Here’s why it stands out:

• Rich in plant-based protein from black beans and quinoa, keeping you full and energized.
• Fresh, wholesome ingredients like bell peppers, corn, and avocado provide essential vitamins and healthy fats.
• Customizable and flexible — easily swap or add ingredients based on your preference or pantry staples.
• Quick and easy to make in under 30 minutes, ideal for busy weeknights or meal prep.
• Perfectly portable for on-the-go lunches or picnics, wrapped tightly in a soft tortilla.

Plus, it’s a great way to introduce more plant-powered meals into your lifestyle without sacrificing flavor or satisfaction.

Ingredients

• 4 large flour tortillas (10-inch size works best)
• 1 cup cooked black beans (canned, drained and rinsed)
• 1 cup cooked quinoa
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup chopped fresh cilantro
• 1 cup salsa (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: shredded cheese or vegan cheese, lime wedges for serving

Equipment

• Large skillet or frying pan
• Medium saucepan for quinoa
• Mixing bowls
• Cutting board and sharp knife
• Spatula or wooden spoon
• Measuring cups and spoons
• Serving plates or foil for wrapping burritos

Instructions

1. Cook the quinoa: Rinse ½ cup of dry quinoa under cold water. In a medium saucepan, combine quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Prepare the vegetables: While the quinoa cooks, dice the red bell pepper and finely chop the red onion. If using frozen corn, thaw it first.
3. Sauté the veggies: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced bell pepper, onion, and corn. Sprinkle with ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.
4. Add black beans: Stir in the black beans and cooked quinoa into the skillet. Cook for another 2-3 minutes until heated through, blending all the flavors nicely. Remove from heat.
5. Warm the tortillas: Heat each tortilla in a dry skillet or microwave for 15-20 seconds until soft and pliable, making them easier to roll.
6. Assemble the burritos: Lay a tortilla flat, then spoon a generous amount of the bean and veggie mixture down the center. Top with shredded lettuce, sliced avocado, fresh cilantro, and salsa. Add cheese if desired.
7. Roll it up: Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito. Repeat with remaining tortillas.
8. Serve and enjoy: Slice in half if preferred and serve with lime wedges for an extra burst of freshness.

Tips & Variations

For an extra kick, add a few dashes of hot sauce or some sliced jalapeños inside your burrito.

Feel free to swap the quinoa for brown rice or cauliflower rice if you prefer. You can also add sautéed mushrooms, zucchini, or even some grilled corn for added texture.

If you want to make this recipe vegan, simply omit the cheese or use a plant-based alternative. For a gluten-free option, swap the flour tortillas with corn tortillas or large lettuce leaves.

To save time, prepare the bean and veggie mixture in bulk and refrigerate for up to 3 days. This makes it perfect for quick assembly on busy weekdays.

Nutrition Facts

Serving Suggestions

This Mexican Vegetarian Burrito pairs wonderfully with a side of Low Calorie Vegetable Soup for a light and balanced meal. For a fun twist, serve alongside some crunchy tortilla chips with Lipton Vegetable Dip to add creamy texture and extra flavor.

Looking for a sweet finish? Try our Vegetarian Date Cake Recipe—moist, easy, and delicious—to round out your Mexican-themed feast.

Conclusion

This Mexican Vegetarian Burrito recipe is a celebration of fresh ingredients, bold flavors, and satisfying textures that prove plant-based meals can be both delicious and filling. Whether you’re cooking for yourself, family, or friends, these burritos come together quickly and offer a nutritious option that everyone will love.

Perfect for meal prep or a spontaneous dinner, this recipe keeps well and is endlessly adaptable. Don’t hesitate to experiment with different veggies and spice levels to make it your own.

Dive into this vibrant burrito and enjoy a taste of Mexico right in your kitchen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mexican Vegetarian Burrito”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty vegetarian burrito packed with beans, rice, and fresh vegetables. Perfect for a quick and satisfying meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup cooked brown rice”, “1 can (15 oz) black beans, drained and rinsed”, “1 cup corn kernels (fresh or frozen)”, “1 red bell pepper, diced”, “1 small onion, diced”, “2 cloves garlic, minced”, “1 teaspoon ground cumin”, “1 teaspoon chili powder”, “1/2 teaspoon smoked paprika”, “4 large whole wheat tortillas”, “1/2 cup shredded cheddar cheese”, “1/4 cup fresh cilantro, chopped”, “Salsa and sour cream for serving (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat a skillet over medium heat and saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add red bell pepper, corn, cumin, chili powder, and smoked paprika; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in black beans and cooked rice; cook until heated through.”}, {“@type”: “HowToStep”, “text”: “Warm tortillas in a dry pan or microwave.”}, {“@type”: “HowToStep”, “text”: “Divide the filling evenly among tortillas.”}, {“@type”: “HowToStep”, “text”: “Sprinkle cheese and cilantro on top.”}, {“@type”: “HowToStep”, “text”: “Roll up each tortilla tightly to form a burrito.”}, {“@type”: “HowToStep”, “text”: “Serve with salsa and sour cream if desired.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “18 g”, “fatContent”: “10 g”, “carbohydrateContent”: “65 g”}}